I just made Lemonana and if you’re into Juicing Recipes With Mint, this icy, punchy lemon-mint sipper will wreck every other drink you reach for.

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I’m obsessed with Lebanese Mint Lemonade because it hits like a punch of citrus and mint that actually wakes you up. I love the clean hit of freshly squeezed lemon juice and a whole mouth of bright fresh mint leaves.

It’s not girly or weirdly sweet. It’s bold, messy, and the kind of Cool Refreshing Drinks I keep thinking about after the glass is gone.

Juicing Recipes With Mint rarely taste this alive. But it’s simple: bright, tart, minty.

I drink it on the street, at my desk, whenever I need something that snaps me back and keeps me honest.

Ingredients

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Lemon juice: bright and tart, it’s the lemonade backbone that wakes you up.
Lime juice: adds a zippy contrast, basically a tangy little backup singer.
Fresh mint: cool herbal punch, makes it feel crisp and wildly refreshing.
Sugar or syrup: balances sour, it’s the sweet hug the drink needs.
Water or crushed ice: dilutes and chills, keeps things sip-friendly and balanced.
Ice cubes: cold and crunchy in your glass, perfect for slow sips.
Pinch of salt: tames bitterness, plus it brings out the citrus brightness.
Mint sprigs and lemon slices: pretty garnish, they smell and look inviting.
Honey/agave alternatives: different sweetness notes, basically a more complex sugary vibe.

Ingredient Quantities

1 cup freshly squeezed lemon juice (about 6 to 8 medium lemons)

2 tablespoons freshly squeezed lime juice (optional, about 1 lime)

1 heaping cup fresh mint leaves, packed (about 35 to 40 g)

3/4 cup granulated sugar (or 2/3 to 1 cup to taste) or 3/4 cup simple syrup

4 cups cold water (or 3 cups water plus 2 cups crushed ice)

3 to 4 cups ice cubes, plus extra for serving

Pinch of salt (optional, brings out the flavors)

Mint sprigs and lemon slices for garnish (optional)

Sweetener alternatives: honey, agave or maple syrup, use about 1/2 to 2/3 cup if substituting

How to Make this

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1. Roll the lemons on the counter to loosen the juice, then cut and juice them until you have about 1 cup; add 2 tablespoons lime juice if you like a tangier kick.

2. Pluck and lightly pack about 1 heaping cup fresh mint leaves (35 to 40 g); rinse and pat dry.

3. In a blender add the lemon and lime juice, the mint leaves, the 3/4 cup granulated sugar or 3/4 cup simple syrup (or 1/2 to 2/3 cup honey, agave or maple if you prefer), and a pinch of salt; blend on high about 20 to 30 seconds until the mint is pulverized and the sugar dissolves.

4. Taste the mixture and adjust sweetness now, add more sugar or syrup if needed, remembering ice will dull sweetness slightly.

5. Pour the blended concentrate through a fine mesh sieve or cheesecloth into a pitcher, pressing on the solids with a spoon to extract all the flavored juice; discard the pulp.

6. Add 4 cups cold water to the pitcher (or 3 cups water plus 2 cups crushed ice) and stir well; if you used crushed ice already you may want to reduce ice cubes later.

7. Chill in the fridge for 15 to 30 minutes if you can, or serve immediately over plenty of ice cubes so it stays icy and refreshing.

8. Pour into glasses, garnish with mint sprigs and lemon slices, and give each glass a gentle stir before serving.

9. Keep leftover lemonade refrigerated up to 3 days, stir or shake before serving because separation and flavor settling will happen.

Equipment Needed

1. Citrus juicer or handheld reamer
2. Cutting board
3. Chef’s knife
4. Blender or food processor
5. Fine mesh sieve or cheesecloth
6. Large pitcher (at least 2 quart)
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula (for pressing through the sieve)
9. Ice container or ice crusher and serving glasses

FAQ

Can I make this ahead of time?

Yes, mix the lemonade base (juice, sugar or syrup, crushed mint) and keep it in the fridge up to 48 hours, taste it before serving because flavors mellow, add ice and fresh mint right before you serve so it stays bright.

How do I get the most mint flavor without it turning bitter?

Gently muddle or bruise the mint leaves instead of blending them, that releases oils without shredding the leaves, pour the liquid over the mint and let it steep 10 to 20 minutes then strain, don’t steep too long or it can taste grassy.

Can I use a sugar substitute or honey?

Yes, use 1/2 to 2/3 cup honey, agave or maple syrup for the same sweetness level, or try 3/4 cup simple syrup for faster mixing, taste and adjust because some sweeteners are stronger than others.

How tart should the lemonade be, and can I add lime?

It should be bright and tangy, but not face-puckering; start with the recipe amount and add more sugar or water if it’s too sour, the lime is optional but gives a nice sharp note, add it a little at a time.

What if I want a fizzy version?

Make the lemonade base and chill it well, then mix with chilled club soda or sparkling water at a 2 to 1 ratio of lemonade to soda, add ice and serve immediately so it stays fizzy.

How long does leftover lemonade keep?

Stored in a sealed pitcher or jar in the fridge, it keeps 3 to 4 days, the mint may fade and the flavors will settle so shake or stir before serving and taste for sweetness before pouring.

Lebanese Mint Lemonade Recipe Substitutions and Variations

1 cup freshly squeezed lemon juice: substitute with 3/4 cup bottled lemon juice plus 1/4 cup water for less tartness, or use 1 to 1 1/2 teaspoons powdered citric acid dissolved in water if you dont have fresh lemons.
1 heaping cup fresh mint leaves: swap with 3/4 cup packed basil or 1/2 teaspoon mint extract if fresh herbs arent available, but start smaller with extract cause its strong.
3/4 cup granulated sugar or 3/4 cup simple syrup: replace with 1/2 to 2/3 cup honey or agave, or use 1/3 to 1/2 teaspoon liquid stevia for a low calorie option, adjust to taste.
4 cups cold water (or 3 cups water plus 2 cups crushed ice): use 4 cups chilled sparkling water or club soda for a fizzy version, or swap half the water for iced green tea for a subtle herbal twist.

Pro Tips

1) Muddle the mint gently before blending so you get flavor without the bitter green edge. A few firm presses with a muddler or the back of a spoon is enough, dont pulverize it into a paste.

2) Make the concentrate a little sweeter than you think you need. Cold and ice mute sweetness, so add 10 to 15 percent more sugar or syrup now and you’ll end up with a brighter finished drink.

3) Use a fine mesh strainer plus a gentle press with the back of a spoon, or cheesecloth squeezed by hand, to remove all tiny bits. Those flecks turn cloudy fast and can taste grassy if left in.

4) If you want super clear, icy lemonade, freeze some of the lemon juice into ice cubes and add them to the glasses. They keep the drink cold without watering it down as fast.

Lebanese Mint Lemonade Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made Lemonana and if you're into Juicing Recipes With Mint, this icy, punchy lemon-mint sipper will wreck every other drink you reach for.

Servings

servings

Calories

kcal

Equipment: 1. Citrus juicer or handheld reamer
2. Cutting board
3. Chef’s knife
4. Blender or food processor
5. Fine mesh sieve or cheesecloth
6. Large pitcher (at least 2 quart)
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula (for pressing through the sieve)
9. Ice container or ice crusher and serving glasses

Ingredients

1 cup freshly squeezed lemon juice (about 6 to 8 medium lemons)
2 tablespoons freshly squeezed lime juice (optional, about 1 lime)
1 heaping cup fresh mint leaves, packed (about 35 to 40 g)
3/4 cup granulated sugar (or 2/3 to 1 cup to taste) or 3/4 cup simple syrup
4 cups cold water (or 3 cups water plus 2 cups crushed ice)
3 to 4 cups ice cubes, plus extra for serving
Pinch of salt (optional, brings out the flavors)
Mint sprigs and lemon slices for garnish (optional)
Sweetener alternatives: honey, agave or maple syrup, use about 1/2 to 2/3 cup if substituting

Directions

Roll the lemons on the counter to loosen the juice, then cut and juice them until you have about 1 cup; add 2 tablespoons lime juice if you like a tangier kick.
Pluck and lightly pack about 1 heaping cup fresh mint leaves (35 to 40 g); rinse and pat dry.
In a blender add the lemon and lime juice, the mint leaves, the 3/4 cup granulated sugar or 3/4 cup simple syrup (or 1/2 to 2/3 cup honey, agave or maple if you prefer), and a pinch of salt; blend on high about 20 to 30 seconds until the mint is pulverized and the sugar dissolves.
Taste the mixture and adjust sweetness now, add more sugar or syrup if needed, remembering ice will dull sweetness slightly.
Pour the blended concentrate through a fine mesh sieve or cheesecloth into a pitcher, pressing on the solids with a spoon to extract all the flavored juice; discard the pulp.
Add 4 cups cold water to the pitcher (or 3 cups water plus 2 cups crushed ice) and stir well; if you used crushed ice already you may want to reduce ice cubes later.
Chill in the fridge for 15 to 30 minutes if you can, or serve immediately over plenty of ice cubes so it stays icy and refreshing.
Pour into glasses, garnish with mint sprigs and lemon slices, and give each glass a gentle stir before serving.
Keep leftover lemonade refrigerated up to 3 days, stir or shake before serving because separation and flavor settling will happen.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.